Cherzipan Cake (Cherry & Marzipan Cake)
I’ve had a block of Danish Anthon Berg marzipan in my cupboard for some time and decided that I really needed to find a good use for it. (Bit of a marzipan addict)! I had also seen many cherry cakes on the internet that I liked the look of. Therefore, when a pack of Supersweet King Cherries were reduced in the supermarket the other day I decided to combine these 2 things and so the Cherzipan Cake (Cherry & Marzipan Cake) was born. Taking my mother’s basic cake mixture (from Lillian’s Applecake) I set about converting this into a loaf cake to incorporate 2 layers of king sized cherries and a middle layer of marzipan. The result was a beautifully moist cake with the freshness of cherries and the sweet almond back notes from the marzipan and almond extract. If you don’t like almond extract then simply leave it out for a cleaner flavour!
I will definitely be making this cake again and again as it was a big hit and even my husband gave it top marks!
Cream the butter and sugar together until creamy before adding the lemon zest and eggs gradually.
Fold in the flour gradually.
Put half the mixture in a loaf tin and push in half the cherries in a zig zag pattern for even slice distribution (ie not like photo)!
Lay the slices of marzipan over the top of the cherries.
Add the rest of the cake mixture, push remaining cherries in and cover using a spatula.
Cake is ready when springs back in the center when gently pressed.
Now sit back and enjoy, it’s one of your 5-a-day after all!
Cherzipan Cake (Cherry & Marzipan Cake)
A deliciously moist cherry and marzipan cake made with fresh cherries.
Ingredients
- 150 g / 6oz Plain flour
- 150 g / 6oz Butter softened or buttery margarine
- 75 g / 3oz Soft brown sugar
- 2 large Eggs
- 2 tsp Baking powder
- 1/2 tsp Almond extract optional
- 75 g White marzipan thinly sliced (Anthon Berg preferably)
- 220 g Cherries pitted (King size good)
- Zest of 1 lemon
- Sprinkling of Demerara sugar optional
Instructions
- Preheat the oven to 200C.
- Butter and flour a 2lb loaf tin.
- Beat the softened butter or buttery margarine well with the sugar with an electric whisk or cake mixer until creamy.
- Beat in the lemon zest and eggs, one at a time. (Don’t worry if the mix splits).
- Sift the flour and baking powder together and gradually fold into the mixture.
- Put half the mixture into the loaf tin and place half the cherries into the batter then cover with the slices or marzipan.
- Put the rest of the batter into the tin then distribute the rest of the cherries on top and push them in.
- Using a spatula cover the cherries with the batter firming the mixture to the edge.
- Sprinkle Demerara sugar on top.
- Bake on the middle shelf of the oven for about 50 minutes or until the center springs back to the touch.
Could you use cherries in a jar for this recipe
Hi Sheila, you probably could but just be sure to dry them before using as you wouldn’t want any excess moisture in the cake. I recently saw a cherry bundt cake post where they used sieved cherry pie filling and the cake looked quite raw and readers complained about it taking much longer to cook. So something to bear in mind!
I love this cake , I am baking over and over again:) Greetings from Denmark:)
Great Bozena that’s lovely to hear, of course you’d like marzipan then if you’re Danish:-)
Looking at your recipes always makes me hungry!
Thank you Natally – they do the same for me LOL:-)
Thank you for the step by step recipe – looks so easy.
Pleasure:-)